I like to prechop my broccoli, cauliflower, etc, but I leave them dry and unrinsed until just before use in a tupperware or ziploc. I've heard that washing speeds rot, and I've had good luck with my dry method - though I wouldn't recommend it for all veggies.
Other veggies (like bell pepper), I have chopped and frozen. I just usually toss it in cold to whatever recipe.
I have seem some microwave steamers that have a smaller strainer insert inside of a larger tupperware that may work for you.
I'm not advertising Tupperware, but they make this item which has worked for us.
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This may not be big enough, but what about a stock pot with a steamer insert? This one is expensive but there's lots of cheaper ones out there: http://www.amazon.com/All-Clad-Stainless-1 2-Quart-Cooker-Steamer/dp/B0000696J1 They also come in lots of different sizes.
i have a rubbermaid produce saver. it's a square box with some breathing holes. the other feature that is has is a little plastic grate at the bottom so that water pools under it and the vegetables stay crisp on top of the grate instead of getting soggy in the water.
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